Chicken Dum Hyderabadi Biryani
Hyderabadi Dum Biryani is a world famous dish of India, residence of Hyderabad. Coupled with flavors of spices, delightfully combined with rice and chicken makes it to be an aromatic combination that is bitter to withstand. It is liked by Indians , locals and tourists alike in Hyderabad. While people might go all the way to Hyderabad to relish this dish, you can make this in your own kitchen in your own free time.
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1kg panchamutha rice, 100 grams amul butter ,salt according to taste, whole garam masala ,2 bay leaves, 8 cloves,2 big cinnamon sticks,10 green cardamons ,5 black cardamons,2 stars, 12 black pepper.
Ingredients for chicken marination : 2kgs of clean and chopped big medium pieces of chicken, 2 tablespoon red chilly powder ,1and half tablespoon haldi powder, 4 tablespoon ginger garlic paste,1and half tablespoon green chili paste ,salt according to taste , 2 hand full fried and crispy onions ,I cup chopped mint leaves ,1 cup chopped coriander leaves
Ingredients to roast and grind: 1coconut,1cup cashew nuts,1/2 cup kayane seeds,4tablespoon poppy seeds,1cup almonds soaked and peeled ,2 tablespoon of tandoori masala and 4 tablespoon of oil
Other ingredients required : 6 boiled eggs ,fried potatoes,1cup coriander leaves,1 cup mint leaves and 2 cups fried caramelised onions and food colour , I used 3 colours ( green yellow and orange)
- Wash the rice under running water , drain and keep it aside
Take a big vessel (handi) add water and put all ingredients accept butter n salt - Once the water starts boiling add panchamrutha rice and let it cook on high flame for 10mins, then lower the flame and cook for 5mins later put off the flame and drain the water completley ,now add butter on top and keep it aside (adding butter to panchamrutha rice makes it soft and shine and it doesn’t break while mixing it )
Method for chicken marination
- Mix all the ingredients and keep in fridge for 2 hours
Method to do chicken
- Cook chicken on low flame till done
- Method to do chicken dum hyderabadi biryani panchamrutha rice
Take a big vessel (handi) ,Chicken,Fried carmaised onions,Sprinkle coriander and mint leaves and food colour - Repeat the procedure till handi is full , then at last on top layer of dish add boiled eggs , potatoes,caramelised onion , mint and coriander leaves , food colour and sprinkle ghee over it. Now close the vessel handi and keep on very low flame for 10 minutes and your Chicken dum hyderabadi biryani panchamrutha rice is ready to eat!!!
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